Curry Company , now @ Sec 56, Gurgaon

Curry Company as the name suggest, its USP is curries. It was first time I ordered my food from a different food app, called Curry Company. It’s a delivery only food app, very seamless & quick to place an order. You just have to login/sign up, add your location, place your order and checkout. It’s that simple !!  Even you get updates on your order with time. They have many outlets in gurgaon  areas like Sector 23, 56, sushant lok etc.

I placed my order at 6:15pm and got it delivered fresh and hot at 7:30pm. Packaging was perfectly done with Wet tissues, spoons with every order and all packs has the picture of what’s inside and written in text as well delivered in a paper bag. Side servings had chutney’s , onion and lemon.

To start with my order, must say, food was scrumptious. I have eaten these same dishes at many places but being served at home, in such a delicious way, I was amazed. In starters we had Heeng Dhaniya pudina aloo (4/5), which was baby potato, properly cooked minced with chutney and spices. Loved the preparation. In main course, we ordered Dal Makhni (5/5) which was very soft and creamy as expected, full of prefect spices and authentic aroma. Kadhai paneer(4/5)- paneer was soft and perfect thick gravy combo with amazing balance of spices. Chana masala(4/5)- Properly cooked chana in balanced mix of spices. Anjeer chenna kofta(5/5) is CC cheg special dish. As expected was lip smacking and had all authentic flavors. Chenna was juicy and soft from Inside. Gravy had a good balance of spices. It was too yummy. In non veg we had Murgh Tak-A-Tak(5/5) – It was scrumptious…so soft, gravy was a perfect mix of flavors, aroma & spices. Chicken was well cooked and marinated. Must try this dish. Along with these we had Lachcha parantha, paneer kulcha and missi roti.

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In desserts we had Kesari Phirni(5/5) which was served in earthen pot with dry fruits toppings. It was packed intact using foils. Tasted very traditional and flavoured. My parents just loved it.

Coming to last but not the least..Service(4.5/5). They provide the best services to satisfy the customer. In today’s world, if food is not delivered on time, it loses its mark. Curry Company ensured that my food was delivered on time and placed hot. The delivery boy & staff on phone were very humble & professional.

Portions or quantity of food is enough for 2 people and according to me, its worth every penny. Many a times while ordering food, we look for discounts and all. But trust me friends, this place is a must try with its amazing food quality and reasonable prices !!

Highly recommended for office parties and family get together.

Find it on zomato at :

Curry Company Menu, Reviews, Photos, Location and Info - Zomato

What the ratings stand for: 5 = Excellent, 4 = Very Good, 3 = Good, 2 = Fair, 1 = Disaster.

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Curry Company..new delivery food App !!

Curry Company as the name suggest, its USP is curries. It was first time I ordered my food from a different food app, called Curry Company. It’s a delivery only food app, very seamless & quick to place an order. You just have to login/sign up, add your location, place your order and checkout. It’s that simple !!  Even you get updates on your order with time.

I placed my order at 6:15pm and got it delivered fresh and hot at 7:30pm. Packaging was perfectly done with Wet tissues, spoons with every order and all packs has the picture of what’s inside and written in text as well delivered in a paper bag. Side servings had chutney’s , onion and lemon.

To start with my order, must say, food was scrumptious. I have eaten these same dishes at many places but being served at home, in such a delicious way, I was amazed. In starters we had Heeng Dhaniya pudina aloo (4/5), which was baby potato, properly cooked minced with chutney and spices. Loved the preparation. In main course, we ordered Dal Makhni (5/5) which was very soft and creamy as expected, full of prefect spices and authentic aroma. Kadhai paneer(4/5)- paneer was soft and perfect thick gravy combo with amazing balance of spices. Chana masala(4/5)- Properly cooked chana in balanced mix of spices. Anjeer chenna kofta(5/5) is CC cheg special dish. As expected was lip smacking and had all authentic flavors. Chenna was juicy and soft from Inside. Gravy had a good balance of spices. It was too yummy. In non veg we had Murgh Tak-A-Tak(5/5) – It was scrumptious…so soft, gravy was a perfect mix of flavors, aroma & spices. Chicken was well cooked and marinated. Must try this dish. Along with these we had Lachcha parantha, paneer kulcha and missi roti.

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In desserts we had Kesari Phirni(5/5) which was served in earthen pot with dry fruits toppings. It was packed intact using foils. Tasted very traditional and flavoured. My parents just loved it.

Coming to last but not the least..Service(4.5/5). They provide the best services to satisfy the customer. In today’s world, if food is not delivered on time, it loses its mark. Curry Company ensured that my food was delivered on time and placed hot. The delivery boy & staff on phone were very humble & professional.

Portions or quantity of food is enough for 2 people and according to me, its worth every penny. Many a times while ordering food, we look for discounts and all. But trust me friends, this place is a must try with its amazing food quality and reasonable prices !!

Highly recommended for office parties and family get together.

Find it on zomato at :

Curry Company Menu, Reviews, Photos, Location and Info - Zomato

Kadhi pakode ki recipe

For making besan pakora for Kadhi, ensure they are soft. Else it will spoil you Kadhi flavor too.

Ingredients:

  1. Besan (1/2 cup)
  2. chopped onion (1)
  3. Salt as per taste
  4. Eno (1/4 packet) or baking soda (pinch of 1/4 tbsp )
  5. water
  6. oil for frying
  7. Spices as per taste (Red chilli, garam masala, kasuri methi)

pakors

Steps to follow:

  1. Mix 1/2 cup besan, chopped onion, eno or baking soda (to add softness) ,salt, red chilli and other spices in a bowl.
  2. Add water in small quantities and make very thick batter. Keep  on stirring to avoid lumps.
  3. Heat oil in a pan on medium flame. Once hot, start adding small patches using spoon to oil. let it be for 2min, then turn them upside down.
  4. Once done, take them in a plate having tissue. soak oil as much possible and then add it to Kadhi made.

Punjabi Kadhi ki recipe..my style !!

Hello friends, so i am back with my new recipe..Punjabi kadhi with pakora. All the kadhi preparing ways are similar, but only difference is in their taste of spices. You can serve it with Rice or chapati both. Enjoy the delicious and lip smacking Kadhi prepared with my recipe. One imp thing, Kadhi gets it flavor only when left to get thicker over low flame. So do not hurry up cooking it, else it will lack flavors.

Preparation Time: 20 minutes
Cooking Time: 1hr
Serves: 4 servings

Ingredients for Kadhi:

  1. 1 Cup sour curd
  2. 1/2 cup besan (gram flour)
  3. onion
  4. Turmeric powder (1/4 tbsp)
  5. water ( as required)
  6. salt as per taste

 

Steps to follow:

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  1. Beat curd and 1/4 cup besan in a bowl with hand beater or blender.
  2. Add 1½ cups water, turmeric powder ,onion and salt. Blend all ingredients until smooth batter is ready. Ensure that there are no lumps.
  3. Now take a pan, heat it up. Pour this solution to it.
  4. Cook on medium flame for approx. 10-15 minutes. Stir occasionally in between to prevent sticking. If mixture becomes very thick, keep on adding water in small qunatities & again stir. Again cook more for 3-4 minutes. It should have pouring consistency. You will it boiling.
  5. Now reduce the flame to low and and keep Kadhi for 30 mins approx. This will help it to get thick.
  6. Meanwhile prepare pakora for kadhi.
  7. Also now we can prepare Tadka for Kadhi. Heat 1 tablespoon oil in a small pan on low flame. When oil is medium hot , add zeera (1/4 tbsp), kadhi patta(wash it nicely,6-7) , chopped onion (1) , Rai (10-11), lal mirch(1/4 tbsp) ,adrak lehsun paste (1/2 tbsp), heeng(1/4 tbsp)
  8. Sorte it well. once done, remove the pan and immediately pour it over prepared kadhi.
  9. Now you can stir it well and add Pakora too.

Enjoi amazing tasty Kadhi with rice 🙂

Please share your feedback and comments !!

 

North Indian Delights @ Made in punjab

Made in Punjab is a famous restaurant by Zorawar Kalra. It has many outlets in different cities like Noida, Bangalore. As the name suggests it serves the very famous and delicious North Indian Punjabi delicacies, which are rich in flavor with spicy preparations and traditional to the core.

I visited this restaurant with my family at Dlf Cyber city, ground floor, near Farzi cafe.Since it was a friday night, this place was heavily packed. Since we reserved the seats, didn’t face any problem. As we entered, they have beautiful, spacious ambience.Comfortable seating areas with enough space for movement. Very cozy and warmth. They have a diff bar area , family sitting area and buffet section.Punjabi tracks been played on the background.

We started with Tokri Chaat and the Popeye Paaji ki Chaat (5/5). Chaats were lip smacking, fully stuffed and crunchy served in Dahi with chutney, murmure & anaar  toppings. Paneer Barrel Tikka(5/5) – Their own version of the classic Paneer Tikka, having crispy paneer balls soft & juicy from inside, stuffed with dry fuits. We also tried honey chilli potato(4/5), which was served hot and cripsy. The servers ensured that every table has chutney, onions and papads in full. Loved the presentation.

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In non veg, we ordered Lol (5/5), mutton minced patty(4/5), murgh malai tikka(4/5) and roasted chicken (4/5). Everything was properly cooked and full of juicy flavours. In cocktails, we had Nashili Chai (5/5) which is their own unique tea concoction with an vodka flavor @ d end & served with cutting chai glasses each stuffed with orange slice. 3 diff types of shots, booming with liquid nitrogen. In mocktail, we tried spicy guava (5/5), full of spicy-ness and flavor.

Since we were full, we ordered less in Main course. Daal Makhani (5/5) with  rice & Lachcha paranthas are my all time fav. Everything was served hot with amazing presentation. Dal Makhani was bang on. full of flavours , aroma and texture, how a punjabi would love and go mad for. At end, on chef’s recommendation, we tasted Guchchi Pulao (5/5).It was a medium spicy rich dish prepared as an assortment of rice, spices , veggies and guchchi (mushroom). It was lip-smacking delicious. Must try!!

From their dessert section, we tried nukkad jalebi(5/5) with rabri and stuffed gulab jamun. Jalebi was amazingly sweet and well flavoured with rabri. Stuffed gulab jamun were filled with hot chocolate and had an amazing presentation.

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Will definitely visit this place again !! Amazing hospitality and perfect food combo !!

Find this restaurant at :
Made In Punjab Menu, Reviews, Photos, Location and Info - Zomato

What the ratings stand for: 5 = Excellent, 4 = Very Good, 3 = Good, 2 = Fair, 1 = Disaster.

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What is hdfs (Tutorial Day 9)

HDFS stands for Hadoop Distributed File System. It is designed to provide a fault-tolerant file system designed to run on commodity hardware. It uses a master/slave architecture in which one device (the master) controls one or more other devices (the slaves). The HDFS cluster consists of a single NameNode and a master server manages the file system namespace and regulates access to files.

Namenode is the centerpiece or master node of  HDFS. It only stores the metadata of HDFS and no data – means the directory tree of all files in the file system, and tracks the files across the cluster. The data is actually stored in the DataNodes. NN knows the list of the blocks and its location for any given file in HDFS. With this information it knows how to construct the file from blocks. NN is so critical that if its down or has any fault, HDFS/Hadoop cluster is inaccessible. NN is a single point of failure in Hadoop cluster. NameNode is usually configured with a lot of memory (RAM). We generally have Secondary NN to cover up this kind of failures, but they are manual start-up.

DataNode is known as Slave nodes & is responsible for storing the actual data in HDFS. NN & DN are in constant communication. When a DataNode starts up it announce itself to the NN along with the list of blocks it is responsible for. When a DataNode is down, it does not affect the availability of data or the cluster. NN will arrange for replication for the blocks managed by the DN that is not available. DataNode is usually configured with a lot of hard disk space. Because the actual data is stored in the DataNode.

More features of HDFs:

  • Single Master node, along with secondary Namenode (in Hadoop 1.x, secondary NN is manual start up, whereas in Hadoop 2.x we have automated failure recovery using secondary namenode)
  • Multiple Data nodes cluster (also called slave deamons)
  • Every block has a fixed size
  • Example: We have a NYSE data file of 39 mb. So if my datanode has block size defined as 27mb each, then we will get 2 files created in HDFS .One of 27mb and one of 12mb

 

HDFS Architecture 

 

HDFSArchi

                                                                                             Image credit: Google
  • Client is a application running on our machines which is used to interact with NN and DN, Job tracker etc. It is used for User interaction and is called HDFS client.
  • A Hadoop Cluster is a collection of racks. A rack is a collection of 30 or 40 nodes that are physically stored close together and are all connected to the same network switch. Network bandwidth between any two nodes in rack is greater than bandwidth between two nodes on different racks. In other words, a rack is the hard-disk or storage area of HDFS.
  • Client interacts with NN using SSH and not http.
  • To maintain fault tolerance on Hadoop system, we maintain replicate data. Minimum no. of replicas required by HDFS is 3. It can configured by admin too, but redundancy is necessary to be done
  • When a file is written to HDFS, it is split up into big chucks called data blocks, whose size is controlled by the parameter dfs.block.size in the config file hdfs-site.xml (default is 64MB). All blocks in a file except the last block are the same size . Each block is stored on one or more Data nodes, controlled by the parameter dfs.replication in the same file (in most of this post – set to 3, which is the default). Each copy of a block is called a replica.The blocks of a file are replicated for fault tolerance. Files in HDFS are write-once and have strictly one writer at any time.
  • Since there are 3 nodes, when we send the MapReduce programs, calculations will be done only on the original data. The master node will know which node exactly has that particular data. In case, if one of the nodes is not responding, it is assumed to be failed. Only then, the required calculation will be done on the second replica.

Process to read/write file into hdfs

When writing data to an HDFS file, its first written to local cache. When the cache reaches a block size (default 64MB), the client request the list of DN from the NN. This list contains all the DN that will host a replica of that block. The number of DN replication is default to 3. The client then organizes a pipeline from DN-to-DN and flushes the data block to the first DN (as shown in image below). The first DataNode starts receiving the data in small portions (file system block size 4 KB), writes each portion to its local repository and transfers the same portion to the second DataNode in the list. The second DataNode, in turn starts receiving each portion of the data block, writes that portion to its repository and then flushes the same portion to the third DataNode. Finally, the third DataNode writes the data to its local repository. Thus, a DN can be receiving data from the previous one in the pipeline and at the same time forwarding data to the next one in the pipeline. When the first block is filled, the client requests new DN to host replicas of the next block. A new pipeline is organized, and the client sends the further bytes of the file. This flow continues till last block of the file.

hdfsworking

                                                                                                    Image credit: google

Advantages of HDFS

  • Suitable for applications with large datasets only. If you have small data sets, then its too expensive to store them
  • Inexpensive as filesystem relies on commodity storage disks that are much less expensive than the storage media used for enterprise grade storage
  • Highly Fault Tolerant
  • High throughput ( time taken to access , read data. Similar to example explained below)

HDFS is optimized for MapReduce workloads. It provides very high performance for sequential reads and writes, which is the typical access pattern in MapReduce jobs.

Learn more about Hadoop Installation, here !!

 

Follow for more interesting Big Data stuff to read !!

 

Sirke wale pyaaz.. dhaba style recipe!!

Hello friends,

I am back again with yet new and authentic dhaba style recipe of Sirke wale pyaaz, which are even called as Pickled Onion.If you are not aware of what  it means,let me tell you “Sirka” means vinegar and “pyaaz” is onions. Together it means pickled onions. Whenever i visit any fine dine restaurant, i start my main course with sirke wale pyaaz only. These onions go well with maximum punjabi dishes like daal makhani, paneer butter masala and so on.Every Punjabi, reading this, will understand what i am saying.

Follow the step by step guide below and learn an easy way of making Vinegar Onion recipe or Sirke wala pyaaz recipe at home.

Ingredients:

  1. 1kg small or pearl onion (easily available in shops)
  2. 1 tbsp white Non synthetic fruit vinegar /apple cider
  3. 1 cup water
  4. 1 small beetroot (chakundar)
  5. 1 tbsp salt (level it , dont full to much)
  6. 1 tbsp sugar (same level it..not too much)
  7. 1 elaichi (for essence /flavor)

Prep time : 20 mins

Recipe:

  1. Peel and rinse the onions properly.
  2. Using the knife, make a cross on onions but not slice them full (see images)
  3. place all the onions in a glass jar or ceramic jar . (Vinegar can react with steal utensils)
  4. Take a beetroot.peel it and slice it into small pieces (suitable for eating).
  5. Take a pan, add 1cup water. Boil it and add above cut beetroot pieces.
  6. Add 1tbsp each of salt and sugar. Stir it well. close the lid and let water boil for 5mins. take pan off the gas and let it cool. Don’t remove the lid else full flavor and essence will evaporate.
  7. Add the vinegar to your bottle or jar of onions, such that its only half filled. Not more. The Pickled onion taste better with vinegar + water combination. so make sure you don’t add more vinegar.
  8. close the lid of bottle & shake it.
  9. Now check if pan water is at room temperature (ie not too hot), pour it in the bottle. Let the beetroot pieces be added too. If you dont wanna eat beetroot with pickled onion, you can remove it from water before).
  10. let the onion + beetroot sit in the vinegar-water solution for 12-15 hours in refrigerator.
  11. Now its ready. Shake it well, when you use it.

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Can be enjoyed for couple of week if stored in a airtight container in fridge.Please try it at home and share your experiences or pics below 🙂

Do share it with your friends on social media too !!

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